Can I use a different cut of beef for this recipe?

While beef tenderloin is ideal for its tenderness and even cooking, you can use other cuts like ribeye roast or sirloin, but the cooking time and texture will vary. Aim for cuts that are relatively uniform in thickness for best results.

Is marsala wine essential for the sauce?

Marsala wine adds a rich, warming depth and slight sweetness to the mushroom sauce, but you can substitute it with dry sherry, port, madeira, or even a good quality white wine. For a non-alcoholic version, use extra chicken stock instead.

How do I know when the beef is perfectly cooked?

The best way is using a meat thermometer to check the internal temperature. For medium rare, remove the beef at 53°C (127°F) and let it rest; it will rise to 56-58°C (133-136°F). Avoid cutting into the beef early to check doneness as it lets juices escape.

Can I prepare this recipe in advance?

You can do the salting overnight and prep the butter ahead of time, but it’s best to cook and serve the beef tenderloin fresh. The mushroom sauce can be made just before serving and reheats well. Leftovers are great for a day or two but not recommended for freezing.

Beef Tenderloin with Creamy Mushroom Sauce

Description

This Beef Tenderloin with Creamy Mushroom Sauce recipe features a succulent, center-cut beef tenderloin seared to perfection and roasted to medium rare. The tender meat is complemented by a rich, creamy mushroom sauce infused with marsala wine and fresh thyme, making it a perfect elegant main course for special occasions or a refined dinner.

Ingredients

Scale

Beef

1.25 kg centre cut beef tenderloin (eye fillet), tied
1 1/2 tsp cooking / kosher salt
1/2 tsp black pepper
1 tbsp vegetable oil

Garlic-Thyme-Butter Slather

75 g unsalted butter, softened
1 tsp garlic, finely grated or minced
1 tsp fresh thyme leaves, finely chopped
1/4 tsp cooking/kosher salt
1/4 tsp black pepper

Creamy Mushroom Sauce

150 g white mushrooms, sliced 3 mm thick
1/2 tsp garlic, finely minced
1 thyme sprig
3/4 cup marsala (Italian fortified wine)
1/2 cup chicken stock, low sodium
3/4 cup thickened cream (heavy cream)
1/4 tsp black pepper

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Instructions

Prep beef: Pat the beef dry with paper towels and sprinkle salt and pepper all over. Place on a rack on a tray and refrigerate uncovered for 12 to 24 hours to dry brine. This step can be skipped if short on time.
Make butter slather: In a bowl, mix softened butter, grated garlic, chopped thyme leaves, salt, and black pepper until well combined.
De-chill beef: Remove beef from the refrigerator 2 hours before cooking to allow it to come to room temperature for even cooking.
Sear beef: Heat vegetable oil in a heavy ovenproof pan over high heat until smoking. Quickly and aggressively brown the beef all over. Then place beef back on the rack to cool for 15 minutes so the butter won't melt instantly when applied.
Preheat oven: Set oven to 120°C (250°F), suitable for both fan and standard ovens.
Butter the beef: Put beef back in the cooled skillet and slather 3/4 of the garlic-thyme butter all over the top and sides, avoiding the underside.
Roast beef: Roast the beef in the oven for 15 minutes. Remove and apply the remaining butter on top and sides. Continue roasting for 25 to 35 minutes more until the internal temperature reaches 53°C (127°F) for medium rare.
Rest and serve: Transfer beef to a cutting board and rest for 10 minutes. The internal temperature will rise to 56-58°C (133-136°F). Slice thickly and serve with the creamy mushroom sauce.
Make creamy mushroom sauce: Pour pan juices into a bowl and skim off excess fat, reserving 1/4 cup (60 ml) back into the skillet. Heat fat and butter in the skillet over high heat, add mushrooms and cook until they start to release moisture. Add thyme sprig and minced garlic, cook for 2 more minutes until softened.
Finish sauce: Add chicken stock and reduce by half. Then add marsala, cream, black pepper, and reserved roasting juices. Simmer on medium to medium-high heat for 5 minutes until sauce is thickened and reduced by half. Adjust salt if needed and serve alongside the beef.

Notes

Use center cut beef tenderloin which has even thickness for the best cooking results. It’s preferable to have it tied to maintain shape, but not mandatory.
Fresh thyme is best for flavor; dried thyme can be substituted in the butter slather (1/2 tsp crushed), but omit it in the sauce to avoid specks.
Use dry marsala wine for depth and a hint of sweetness. If unavailable, substitute with port, sherry, madeira, or white wine. For non-alcoholic, use extra chicken stock.
Overnight salting improves flavor and texture but can be skipped if short on time.
Use a meat thermometer to check internal temperatures for precise doneness.
Use a heavy, ovenproof pan such as a cast iron skillet for best searing and roasting.
Fan ovens typically cook faster, but for this low-temperature roast, 120°C works for both fan and conventional ovens.
Remove beef from oven at recommended pull temperature to ensure perfect medium rare after resting.
Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 140 mg